Serves 2
155 min
Best-ever Cantonese BBQ Pork Belly
Recipe GLPRff9811e632080e
Succulent pork belly strips infused with a aromatic blend of five-spice, hoisin, and soy, then simmered until fork-tender and finished with a caramelized honey glaze. The result is crispy-edged, melt-in-your-mouth meat with deep, complex flavors—a showstopping Cantonese-inspired main served best over steamed rice or noodles.
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Ingredients
500 g pork belly strips, boneless and skinless
1 tsp salt
1 tsp white pepper
1 tsp five-spice powder
1 tsp dark soy sauce
1 tsp baking soda
1 tbsp Chinese rice wine
2 tbsp honey
2 tbsp sugar
2 tbsp hoisin sauce
2 tbsp vegetable oil
2 cups water
honey for glazing
Directions
In a large bowl, combine the pork belly strips with salt, white pepper, five-spice powder, dark soy sauce, baking soda, Chinese rice wine, 2 tablespoons honey, sugar, and hoisin sauce. Massage all the seasonings into the meat thoroughly for at least 5 minutes to ensure even coating and flavor absorption. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, or preferably overnight, allowing the flavors to deepen and the baking soda to tenderize the meat.
Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, carefully place the marinated pork belly strips in the wok. Brown the pork on each side for 3 to 4 minutes until the exterior develops a light golden crust. Remove to a clean plate.
Pour 2 cups of water into the wok, scraping up any browned bits from the bottom. Return the browned pork belly to the wok, nestling it into the liquid. Bring the mixture to a gentle simmer over medium heat, ensuring the meat is well coated with the sauce. Reduce heat to medium-low and simmer gently, turning the pork every 10 minutes for 40 minutes total. The sauce will gradually reduce and concentrate, and the pork will become very tender and fork-tender by the end of cooking.
Using tongs or a slotted spoon, carefully transfer the cooked pork belly to a cutting board. Pour the remaining sauce from the wok into a small bowl and set aside to serve alongside the finished dish. Wipe out the wok with a paper towel, leaving about 1 tablespoon of the sauce and oil coating the bottom.
Return the wok to medium heat. Once hot, place the pork belly strips back in and sear for 2 to 3 minutes on each side until the edges are lightly charred and the surface becomes caramelized. This finishing step adds color and textural contrast to the meat.
Transfer the charred pork belly to a serving plate. Brush or lightly drizzle each strip generously with additional honey, coating the surface evenly. Let the pork rest for 5 minutes to allow the juices to redistribute, then slice into thick, generous pieces. Serve immediately over steamed white rice or noodles, drizzled with the reserved sauce from the cooking process.
